Sunday, December 25, 2011

Flaming Drinks

The technique of flaming drinks is very fun and rewarding if practiced correctly, since it makes the atmosphere very flashy and professional.The basics consist of knowing that most alcoholic drinks are flammable (the higher the proof the easier they are to ignite), and it is usually best to warm the alcohol before igniting it

In general, follow these rules:

It is very important to pre-heat the glass that will host the flaming drink, since glass is very prone to breaking when its temperature changes too much suddenly

When heating the glass, do not use a direct flame on it, since it will shatter or darken

The actual technique consists of igniting the pre-heated alcohol in a spoon, then adding it to the glass (which already contains the cocktail). If performed correctly, the cocktail should catch fire

It is legally required by most jurisdictions to keep a fire extinguisher in the bar if you make flaming drinks
When ignited, flames tend to burst up quickly for a moment. This flame is hot enough to burn your hair instantly, so watch out and always leave enough room for it to exhaust its initial burst

Once heated, do not keep heated alcohol around for too long, it is actually very dangerous because it catches fire easily (especially on summer)

Keep flammable objects far, this includes your bottles, which should be properly closed with their lids prior to igniting the drink

After igniting the drink, it is strongly suggested to not add any more alcohol, as it is quite dangerous

One of the cool things about cocktails, as opposed to fancy chef recipes, is their accessibility. Just about any joker armed with a good cocktail book, booze, ice, jigger, and shaker can mix up a drink with great results. There is, however, one drink best left to the professionals--the Blue Blazer. Invented by Jerry Thomas, the godfather of mixology, the drink involves pouring flaming liquor back and forth between two glasses. Like an Evel Knievel stunt, the more showmanship that goes into its making, the better the Blue Blazer tastes. Or at least that's how it appeared at New York's Pegu Club on Monday night for the kick-off of the 1st annual Slow Drink Week at Pegu Club. From October 27th through November 3rd, participating bars will feature a special cocktail; the proceeds will benefit the Slow Food NYC Harvest Time Program, which includes Edible Schoolyards at schools in East Harlem and Williamsburg, Brooklyn. If you need a reason to drink, this is it.

The legend Dale Degroff and Kenta Goto demonstrate the perfect Blue Blazer technique.At Monday's kickoff, some of the country's best bartenders (Phil Ward of Death and Co., Kenta Goto of Pegu Club, Jim Meehan of PDT) and cocktail ambassadors (Dale Degroff, Dave Wondrich, Gary Regan) competed in The 1st Annual Blue Blazer-Off. Each of the team's Blue Blazers were by the book, until a suprise duo showed up--pastry chef (and now part-time bartender) Johnny Iuzzini and FCI's Director of Culinary Technology Dave Arnold, who are planning a bar together. Their creation involved shooting flaming alcohol from a syringe into a mug, which Iuzzini was holding across the bar. The photo above explains it all.

If the Blue Blazer is something you want to try at home (and you're positive you have a fire extinguisher nearby), best to learn it from Dale Degroff's just-released The Essential Cocktail, which includes 100 classic and new drink recipes. Here's how:

Into a London dock glass--a stemmed glass meant to hold port or Sauternes but that works nicely for hot or warmed mixed drinks--spoon the white sugar. Heat two silver-lined mugs using hot water. When they're nice and hot, pour the boiling water into one mug and the warmed scotch into the other. With a long-handled match (like a fireplace match or a nice-sized kitchen match), ignite the scotch; note that the scotch can also be lit with a flamed lemon peel, giving the opportunity for a bit more showmanship. Lower the lights. Pour the flaming scotch into the hot-water mug, then back into the now-empty other mug. Pour the flaming mixture back and forth a few times, partially to mix the drink but mostly for the pure drama of it. Each time the liquid is poured back and forth, carefully increase the distance between mugs--that is, if all precautions have been taken and you're feeling confident in your technique. Finally, pour the flaming mixture into the London dock glass, garnish with the lemon twist, and serve with a racing heart and immense pride.

This is my favorite Fleming coctail ( Fleming Lamborghini)

I sell many Fleming Lamborghini in one month. We get so many sales from it. itz fun